Description
Sweet banana chocolate dream roll delivers a symphony of silky chocolate and ripe banana flavors in one elegant dessert. Rich layers of moist cake and creamy filling invite dessert enthusiasts to savor each delightful bite with pure culinary passion.
Ingredients
Scale
Cake Components:
- 4 large eggs
- ¾ cup (180 ml) granulated sugar
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Liquid and Flavor Enhancers:
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
Cream Filling Components:
- 1 cup (240 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
Chocolate Glaze:
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (60 ml) heavy cream
Instructions
- Craft the chocolate base by meticulously sifting flour, cocoa powder, baking powder, and salt into a pristine mixing vessel, setting it aside for future incorporation.
- Whisk eggs and granulated sugar in a spacious bowl until the mixture transforms into a pale, voluminous concoction, approximately 5 minutes, infusing vanilla extract for aromatic depth.
- Delicately introduce the dry ingredients to the egg mixture, alternating with milk, ensuring a gentle fold to maintain the batter’s airy texture without overmixing.
- Transfer the silky batter into a prepared jelly roll pan lined with parchment, spreading it uniformly before sliding into a preheated 350F (175C) oven.
- Bake for 10-12 minutes, monitoring until the cake surface springs back upon gentle touch, indicating perfect doneness.
- Immediately after removing from the oven, coax the warm cake onto a cocoa-dusted kitchen towel, carefully peeling away the parchment paper.
- Commence rolling the cake with the towel from a short end, creating a compact cylindrical shape, and allow it to cool completely, maintaining its rolled form.
- Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks emerge, symbolizing perfect consistency.
- Fold mashed bananas into the whipped cream, creating a luscious, fruit-infused filling with a smooth, integrated texture.
- Gently unroll the cooled cake, revealing its interior, and spread the banana cream evenly, leaving a modest border to prevent overflow.
- Re-roll the cake without the towel, ensuring a tight, elegant form, and position it seam-side down on a serving plate.
- Melt chocolate chips with heavy cream using a microwave or double boiler, stirring until achieving a glossy, seamless glaze.
- Cascade the chocolate glaze over the rolled cake, allowing it to elegantly drip down the sides, creating a tantalizing visual effect.
- Refrigerate the dessert for a minimum of one hour, enabling the glaze to set and flavors to harmonize before slicing and serving chilled.
Notes
- Prevent cake cracking by rolling the warm cake with a towel immediately after baking, which helps maintain flexibility and prevents breaking.
- Use ripe, spotty bananas for the filling to ensure maximum sweetness and intense banana flavor in the cream.
- Create a gluten-free version by substituting all-purpose flour with almond flour or a gluten-free baking blend, maintaining the same measurement.
- Enhance the chocolate glaze by adding a pinch of espresso powder or sea salt to intensify the chocolate’s depth and complexity.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg